Serving
(click to enlarge)

 Cucumber Salad with Ginger
Euro/American
Serves:
Effort:
Sched:
DoAhead:		 4 sal
*
3 hrs+
Must
A refreshing spring salad with just the tiniest bite from ginger. An excellent foil to heavier food.



*
*
*
*
* 		1
3
1/2
1/2
2
1/2
1/2
1/4
----
#
oz
in
c
T
T
t
t
---
Cucumbers (1)
Onion white
Ginger Root
Sour Cream
Wine Vinegar white
Sugar turbinado
Salt
Pepper black
--- Garnish
Chives snipped
  1. Score CUCUMBERS (Note-1) lengthwise with the tines of a fork, then slice very thin.
  2. Chop ONION and GINGER very fine and mix with ALL * INGREDIENTS until well blended.
  3. Stir in Cucumber slices until well coated, keep chilled for a couple of hours to a couple of days.
  4. Serve in small bowls with a scattering of snipped chives over.
NOTES:
  1. Cucumbers should be pickling or some other unwaxed version (English, Mediterranean, European, Japanese) so the skin can be left on.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    ggv_cukeherb1.html 060504 lat

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